Pasta with Pesto and Peas

Ina does it again. This is delicious especially with chicken included. I think Kendall was the first to introduce it and we made it for a baby shower. So good.
I made the pesto in advance and kept it in the freezer then last night I cooked an extra chicken breast and today put it all together. Super easy and delicious.
Copyright, 2001, Ina Garten, All rights reserved

Prep Time:
45 min
Inactive Prep Time:
1 min
Cook Time:
12 min
Serves:
12 servings

Ingredients

* 3/4 pound fusilli pasta
* 3/4 pound bow tie pasta
* 1/4 cup good olive oil
* 1 1/2 cups pesto, packaged or see recipe below
* 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
* 3 tablespoons freshly squeezed lemon juice
* 1 1/4 cups good mayonnaise
* 1/2 cup freshly grated Parmesan
* 1 1/2 cups frozen peas, defrosted
* 1/3 cup pignolis (pine nuts)
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:

* 1/4 cup walnuts
* 1/4 cup pignolis (pine nuts)
* 3 tablespoons chopped garlic (9 cloves)
* 5 cups fresh basil leaves, packed
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 1/2 cups good olive oil
* 1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

The Ultimate Sloppy Joes

I came across this recipe on the Food Network web-site and thought I would give it a try. Jake loves sloppy joes and I do not, but since it came from Tyler Florence it had to be good right? Well it was delicious! The secret is the coleslaw on top of the sloppy joe mixture. The recipe does not call for buttered toasted buns, but we do anyway and I personally like it better that way. Happy tasting!

Extra-virgin olive oil

1 lg onion

1/12 lbs lean ground turkey

1 1/2 cups ketchup (add more if you like more sauce, less if you don't)

Kosher salt and freshly ground pepper

1/4 cup yellow mustard

1/4 t cayenne pepper

1T brown sugar

2T tomato paste

1T red wine vinegar

12 rolls ( i like to use the fresh one's found in the bakery section)

Home made coleslaw, recipe follows

Directions

Set a heavy-based pot over medium-high heat and add 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon-about 7-10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10-12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on rolls.

Coleslaw

4oz fresh creamy goat cheese, room temperature

1 1/2 t honey

3T extra-virgin olive oil

2t apple cider vinegar

1/2 lemon, juiced

Kosher salt and freshly ground black pepper

1 bag of coleslaw mix (about 4 cups)

1/2 cup dried cranberries

1/2 cup toasted walnuts

2T chopped parsley leaves

Directions

In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plently of freshly ground black pepper. Stir well with a whisk until fully combined and creamy. (if you do not like goat cheese, you may omitt) Fold coleslaw mix into the cheese dressing along with the dried cranberries, walnuts, and chopped fresh parsley. Place coleslaw mixture ontop of your meat and then top it off the the bun. ENJOY!

Allison's Sugar Cookies

1C butter
1C shortening
2C sugar
6 eggs
1T vanilla
7C flour
2t baking soda
1T cream of tarter
1t nutmeg
1/2 t salt

Cream butter, shortening, and sugar; add eggs one at a time then add vanilla, mix together flour, baking soda, cream of tarter, nutmeg, and salt. Bake @ 350 degrees for 12-13min.(cookies sizzle at end.) Make your favorite cream cheese frosting and enjoy!